You might try more searching. If you haven't already done so, you might consider heat treating(scalding) your own milk. There are several threads here(search) where this topic(Baker's milk, scalded milk, etc) is discussed, somewhat, at length.

I am not sure why you want the high heat milk but I have found that regular powdered milk works fine in breads I bake. I did buy the high heat milk from KA and compared it to the organic non fat dry milk I can buy locally. There was no difference that I could detect in the loaves I bake. I now use the powdered milk that I can buy locally.

The recipe I have calls for 1 tbsp baker's dry milk for the Zoribuchi bread machine that I have yet to try. The only dry milk I could find at the local grocery store is a huge box of ordinary dry milk by Carnation, and it costs right bucks. And I need only one tbsp. Sigh.

Karen, most recipes for the Zo call for 2 Tbls of dry milk so check that. Otherwise substitute a quarter cup of whole milk for a quarter cup of water for 2 TBLS of dry milk. It's really a matter of how soft you want the loaf to be. I substitute about half the water, for the 2lb Zo loaf, with milk or buttermilk.

Bakers use the "high heat dry milk" to get assurance of the reproducibility of the rise of their bread. The high temperature in the process changes the glutathione to a compound that will not affect the gluten structure. Glutathione reacts with the gluten to reduce the gluten structure so that the dough does not rise as much as it might.

You can get the same effect by using milk that has been scalded for ten minutes, i.e. temperature held at 190°F for 10 minutes, then cooled to a safe temperature, say 85°F. You can mix ordinary dry milk with water and scald that, if you wish.

As Janet says many bakers don't bother with this. As Dan DiMuzio wrote:

“You can make great bread with or without scalding your milk. But scalding will deactivate the glutathione in the milk. If you deactivate the glutathione, the loaf will have, at least, somewhat better height. That doesn't mean that using non-scalded milk gives you unacceptable height -- but there's at least some difference. You as the baker get to decide whether or not this matters to you."

It seems to me that the fact that KA no longer carries it speaks volumes; whether correctly perceived as useful or not, I guess it didn't sell well enough for them.

Non-fat dry milk will work just fine. However, if you want to use whole dry milk instead of non-fat dry milk -- I use it pretty much wherever non-fat is called for -- it's usually available in stores that cater to Hispanic populations, and is often branded in Spanish. In my area, Walmart carries Nestle Nido in a convenient size.

Yes it is in the KA catalog. I placed the order only to be told it was no longer available. Apparently they are not keeping their online catalog up to date. I did get some other stuff from them, and surprisingly they did not include their paper catalog in the package as they did in the past.

I am too new to stray from the recipe, so I will stick to what Zori says until I am more comfortable. I checked Prepared Pantry, and this is what they say about their dry milk:

If you bake bread or yeasted pastries, use this high-heat treated dry milk in place of both the nonfat dry milk you buy in the stores and liquid milk. Your products will be lighter and better with a better crumb. A 12-ounce package (about 2 1/2 cups).

Baker's dry milk makes better bread. High-heat treated dry milk is a nonfat milk product but it has been produced at higher temperatures to destroy certain enzymes naturally found in milk. These enzymes in milk will degrade the gluten structure in bread dough. Because of this, commercial bakeries nearly always use high-heat treated dry milk in their yeasted products. Important note: This is not instant dry milk which is not high heat treated and it is not intended for table use. The taste is a little different and it will not dissolve as readily in water. It dissolves in the bread as you knead the dough. We add this or dry buttermilk to most of our bread mixes. It really improves the flavor of bread. We love this product. Ingredients: Nonfat dry milk. This product may contain traces of soy, eggs, wheat or nuts.

Thank you for the good news! I love baker's milk from KAF and was about to order it from them along with other things and was crestfallen when I read here that they stopped carrying it.

It's the best for breads with dry milk in the recipe, the difference is truly remarkable. I tested their breads (I.e. KAF recipes) and breads from other authors with and without KAF baker's milk and can't deny that their product is superior, gives moist mile high loaf that stays fresh for days and days (regular yeasted bread direct method, no sponge or starter). Indcuding the ones I bake in Zojirushi machines with Zojirushi recipes.

Great! When I placed an order for it two weeks ago (ca Feb 1), I ordered a few other things including their canister containing the dry milk. In the box that came was a packing slip that said the baker's dry milk and its metal canister were "not available." It would have been better if they had said "temporarily out of stock" or "on back order." This was why I placed my very first message here, asking where to get this.

I wonder if they will now send it to me. I guess I will give them a call.

with KAP. I call, or do online chat when I need to regarding a recipe even if it isn't theirs. They are always helpful and if you get something you aren't satisifed with they will take care of you. I never had any problems, so far, with KAF.

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